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October 23, 2008

Gundy’s Breakfast Casserole

We have a lot of “food days” at work. My boss always brings the same dish because everyone loves it and demands it. 🙂 It is a breakfast casserole made primarily with potatoes, sausage, onions and eggs. This dish feeds a lot of people and keeps well for leftovers. So, I made this last Saturday for our guests from Covenant Seminary.

I also like making this dish because you can play around with it. Maybe try adding peppers, different spices, more or less eggs, etc. You really can’t go wrong with this one. Super simple, super filling!

**Update 11/17/08** A fellow food blogger who tried this recipe made me realize that I need to stress the above statement. Instead of suggesting to play around with this recipe by adding other ingredients, I would definitely add some peppers, dry mustard, hmmm…maybe even Worcestershire sauce? It’s up to you…but kick it up a notch and this recipe is a good breakfast.

Hi Brenda,
Sorry about the poorly written recipe from my very early years of blogging. 🙂 “Cream of xxx Soup” simply means you can use whatever can of cream soup you want, such as cream of mushroom, cream of chicken, cream of celery, etc. I would prefer cream of mushroom in this recipe. Do not cook the sausage, just mix it in raw and it cooks in the oven. Thanks!

Hi Cheri,
If you’d like to cut down on the grease, you definitely can brown and drain the sausage first. In fact, I do that in most of my casseroles now, too. This recipe is pretty old from my early days of cooking, so I’ve adapted it a bit over the years. 🙂

Thank you so much for sharing this recipe! Love, love, love it. I made it for my family for the first time this Thanksgiving and it is in high demand for Christmas breakfast tomorrow. I followed the recipe on thanksgiving, the only thing I will do differently tomorrow is cook the onions with the sausage first. Everyone loved it but some requested that the onions be more cooked and not as crunchy next time. Thanks again!